Dhaba Style Dal Palak Recipe
You must give this Dhaba Style Dal Palak a try for lunch or dinner. Its super simple to make and all it takes is 20 minutes and it gets its delicious taste from ghee ka tadka. Serve it along with hot phulka or even a hot bowl of steamed rice topped with ghee.
The Dhaba Style Dal Palak is a perfect one dish recipe that will help you cook a wholesome nutritious dish fast and easily without spending much time in the kitchen during the hot summer days. Dal palak is very famous in north Indian recipe and a speciality of the road side dhabas too.
You can also try other dal recipes such as
- Palak Pappu Recipe - Andhra Style Palakura Pappu - Dal Palak
- Dal Banjara
- Arhar Ki Dal With Lahsun Tadka
- 1 cup Arhar dal (Split Toor Dal) , washed
- 2 cups Spinach Leaves (Palak) , finely chopped
- 1 tablespoon Oil
- 1 Onion , finely chopped
- 1 Tomato , finely chopped
- 2 Green Chillies , slit
- 2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1 Lemon , juice extracted For Tadka
- 1 tablespoon Ghee
- 1 teaspoon Cumin seeds (Jeera)
- 2 cloves Garlic , sliced thin
- 2 Dry Red Chillies
How to make Dhaba Style Dal Palak Recipe
To begin making the Dhaba Style Dal Palak, add the chopped spinach along with 2 tablespoon of water and pressure cook for one whistle and turn off the heat. Release the pressure immediately to keep the fresh green colour of spinach. Keep the spinach aside.
Heat oil in the pressure cooker; add the cumin seeds and allow it to crackle. Add the onion, ginger and garlic and saute until the onions turn soft.
Once the onions have softened, add the tomatoes, turmeric powder, green chillies, garam masala powder and saute until the tomatoes becomes just a little soft.
At this stage add the washed toor dal, salt to taste, 2-1/2 cups of water and cover the pressure cooker. Pressure cook for about 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally.
Once done, open the cooker and add the cooked spinach/ palak to the dal. Give it a brisk boil and turn off the heat. Check the salt and adjust to taste accordingly.
Transfer the Dhaba Style Dal Palak to a serving bowl.
For the tadka, heat ghee in a tadka pan, add cumin seeds, red chillies and garlic. Saute until they crackle and the garlic turns golden. Add this tadka to the Dhaba Style Dal Palak and give it a stir.
Finally squeeze in the lemon juice and serve hot.